They’re full of rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. I rarely claim a recipe is ‘the best’, but I really can’t imagine better Greek potatoes than these!
The very best Greek potatoes
Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried them, you truly are missing out.
Some of the best Greek dishes are cooked slowly, and these potatoes are no exception.
They take about an hour and a half to cook, but they are EASY. Simply cut potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes.
Pour garlic, stock, olive oil, lemon juice and oregano over chunky potato wedges and BAKE
An hour and a half later and this is what you get
I think the only other recipe I’ve dared to call ‘the best’ was another potato recipe – cheesy roasted cauliflower mashed potatoes, if you’re interested. They’re a perfect Thanksgiving or Christmas side!
Generally I’m a bit afraid to claim that something is ‘the best’. But these potatoes… wow. I didn’t hesitate.
Crispy Greek potatoes – ingredients
- potatoes (of course)
- olive oil (lots of it!)
- garlic
- chicken stock/broth
- lemon juice and zest
- dried oregano
That’s just 6 main pantry ingredients – plus salt and pepper, of course, and a sprinkle of fresh parsley at the end if you like.
The (not so) secret ingredients…
So what makes these Greek potatoes so delicious? One secret is a common one used by the Greeks – olive oil, and lots of it.
So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… HEALTHY FATS!
The next little secret is in the stock (broth). Because the potatoes bake in some liquid, they are beautifully soft and creamy inside. But because you don’t completely cover the potatoes with liquid, they still end up quite crispy.
There’s also garlic and lemon juice, and we don’t hold back on these either. Just throw generous amounts of both in. Combined with a bit of salt, all this gives you a gorgeous umami flavour.
What to serve your Greek potatoes with
Besides these Greek potatoes being the tastiest potatoes you’ll ever eat, they go with so many things as a side. I often make them alongside Greek meatballs, Greek salad and Greek yogurt – just because I’m too lazy to make tzatziki!
Another easy and delicious Greek meal, this time with chicken and potatoes!
BUT the possibilities are endless. Supermarket rotisserie chicken goes really well as does any grilled or baked meat, any of the delicious Greek main meals listed below!
I also find these potatoes can be casual or fancy. They’re easy to prepare on a busy weeknight, but they also make a fantastic side to serve to guests. Go on, get them on your Thanksgiving or Christmas table!
Oh, and rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, it’s criminal to leave those behind!
Greek main meals that go especially well with these Greek potatoes!
- Greek oven baked fish (your new favourite way to cook fish!)
- Easy moussaka (see my ultimate guide!)
- Skinny chicken moussaka
- Greek stuffed peppers and tomatoes
- Our favourite baked eggplant with tomato and feta
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
Scroll down to below the recipe to watch the handy how-to video (at top of post on desk top!)
The best Greek potatoes
Ingredients (UK/Australia? Click below for grams/ml)
- 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
- 6 garlic cloves crushed
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- 1 lemon juice of (medium to large)
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- parsley for sprinkling at the end (completely optional)
Instructions
- Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
- Pour the potato wedges into the dish/tray in an even layer.
- Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
- Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
- Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
Notes
Nutrition
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
Jane Hayes says
I want to make these for our Greek Pot Luck at church this week.What variety potato do you suggest? In the pictures they look like golden potatoes not russets.
Helen says
Hi Jane! So happy you’re going to make these – I don’t think you’ll regret it! To be honest I’ve used all kinds of potatoes to make these. Here in Australia there are usually only a few kinds of potatoes available so I tend to grab a bag of whatever looks good. In theory though ‘floury’ potatoes are the best for this sort of dish, so russets, Desiree or similar. I hope everyone enjoys them!
Annie says
So. I just made these and they’re life changing. Did I make a main dish? No, these are good enough to be the star of the show, oh my god.
Helen says
Oh wow what a complement! New favourite? Thanks so much for the great feedback, Annie! 🙂
Michele Shively says
Can these be partially or fully baked ahead?
Helen says
Hi Michele! Great question! I’ve never purposely done this, but you could. You could bake them for around an hour ahead. Then bake them for the last half an hour just before serving. If I’m honest I’d stick with cooking them just before serving. But I do reheat the leftovers all the time – in the microwave of all things! Obviously they’re not as crispy as when first cooked, but they’re still incredibly delicious. Good luck! I really hope these become a new family favourite for you as they have in our house! 🙂
JN says
Delicious!! My daughter-in-law made them for us when we visited and I and my husband absolutely loved the Greek potatoes. We have a partially Greek family and the potatoes are always delicious but never gave the Italian side the recipe. Happy my daughter in law found this recipe online Thank you!!
Helen says
Hello Judith! Thank you so much for taking the time to comment and rate the recipe. I SO appreciate it, and I’m thrilled that you enjoyed these potatoes so much. Perhaps they are going to become a new family favourite? I truly hope so! Have a great week. Best wishes, Helen.
Paul says
I made these yesterday for the first time and we enjoyed them that much that I’ve already prepared them again for today. Five Stars is not enough for how much we enjoyed them!
We normally go to Kefalonia on holiday and love Greek food.
Helen says
Hello Paul! Wow, what a compliment! Thank you so much for taking the time to leave your feedback. I’m not sure what it is about these potatoes but… I know what you mean! They’re just incredible for so few ingredients. I really hope you enjoy them as much the second time and that they become a firm family favourite! 🙂
Elizabeth says
These are amazing, I’ve made them multiple times and will continue to include in my cooking rotation, thank you!!
Helen says
So good to hear this, Elizabeth! This is definitely in my regular rotation, too, both just for ourselves or for guests. Thanks for the feedback!
Martha Huguet says
Loved them! My girlfriend made them for dinner recently and they were delish! I got the recipe from her and will make them for my family.
Helen says
Hello Martha! So happy you enjoyed them. This has been one of my go-to ‘fancy’ potato recipes for years and I really hope they become one of yours too 🙂